Smothered Enchiladas


Authentic Mexican food?  Nope but still delicious damn it!  With tons of cheese, you can’t go wrong, right?  These are easy to make and pretty economical.  I add a chopped onion to the ground beef and use more cheese, of course.

Smothered Enchiladas (Courtesy of

Yield – Makes 8 servings


  • 2  pounds  ground beef
  • 1  (1 1/4-ounce) package mild taco seasoning mix
  • 1  (4.5-ounce) can chopped green chiles, divided
  • 2  (10 3/4-ounce) cans cream of chicken soup
  • 1  (16-ounce) container sour cream
  • 8  (8-inch) flour tortillas
  • 2  cups  (8 ounces) shredded Cheddar cheese


1.  Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of chopped green chiles; set aside.

2.  Stir together remaining green chiles, soup, and sour cream. Pour half of soup mixture into a lightly greased 13- x 9-inch baking dish.

3.  Spoon beef mixture evenly down centers of tortillas; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.

4.  Bake at 350° for 25 minutes or until thoroughly heated. Garnish, if desired.

Published in: on December 7, 2008 at 4:37 pm  Comments (2)  

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2 CommentsLeave a comment

  1. These really look delicious. My husband loves enchiladas, but most recipes have tomato sauce, which is too acidic for him. This recipe sounds perfect!

    • Great :)! Hope you like them. The leftovers reheat well, too.

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